~ Author of science fiction and fantasy stories, choosing to write the stories that he would love to read.

Medieval Monday: Cooking Methods (part 1)

Last week my Medieval Monday post talked about cooking methods without the benefits of a modern kitchen. Today is part two of that post.

I previously mentioned a type of earth oven which was really just a pit in the ground, primarily used for things like meat, which could be wrapped up and placed directly on and under hot coals or rocks. But people of the Anglo-Saxon and Medieval period also had their version of a hot air oven, which didn’t change much even up until the 18th Century. They could be large enough for a person to climb inside, or just big enough to hold a loaf of bread, depending on the means and the need of the person using it. Obviously manor and castle kitchens and bake houses would have had to be very large to accommodate the feeding of hundreds of people when necessary. Many peasant…

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1 thought on “Medieval Monday: Cooking Methods (part 1)”

As a medieval history major (actually “Ancient, Medieval & Renaissance Studies Major) at Ohio Wesleyan a long time ago, we put on a medieval fair, and put out a cookbook. If I can find an errant copy, I’ll scan and send it to you!